Sort-of Southern Barbecue & Cole Slaw – It’s almost close enough!

In the last post, I said I was going to make a Southern style barbecue with a mushroom, and I did.  Here’s what happened:

I laid out my ingredients:

For the cole slaw:

  • Cabbage
  • Onion (that’s how I like my cole slaw)
  • Pepper
  • Olive oil
  • Apple cider vinegar

For the “pulled mushroom barbecue”:

  • A maitake mushroom
  • Eastern North Carolina barbecue sauce (ACV, black pepper, red pepper flakes, hot pepper sauce)

Then I sat in front of the TV and pulled strands of maitake mushroom forever. (Honestly, there must be an easier way!)  At last, I pulled the last strand, and put the mushroom bits in a large plastic bag to marinate with some barbecue sauce.  Set that aside.

I cut half of the head of cabbage and half of the onion, and put them in the food processor (I like my cole slaw in little bits – so much easier and neater to chew!)

Then I mixed up the cabbage with black pepper and just enough oil and vinegar to dampen it but not drown it.

By this time, I was wavering between starving and bereft of appetite for having worked so hard on that maitake.  I decided I was starving, so I ate a delicious bowl of cole slaw.

Then I decided that the maitake really did not need to be so very marinated, and I took some out of the bag, put it in a bowl, put some cole slaw on top, and…… well, it was tasty and filling, and different from my usual fare, and sort of almost like barbecue.  Good enough at that point in time. (in the lead-up to this momentous project, I always known that I would probably need a couple of tries to get it right, but this definitely was better than no barbecue. I mean, it was good enough that I am looking forward to eating the rest of it just as soon as I finish this post.)



BREAKING NEWS!!!!   My room-mate, who is still incontrovertibly Japanese, has just admitted that “shiso leaves” are, in fact, “sesame leaves”!!!  This is news because it is the first time that she has copped to that fact, despite my many queries to the effect.


When I visited a Liz Cousin’s cool new nutrition counseling websitepunknutrition.com), I found a very interesting youtube video, which makes you think about why you should by locally produced foodstuffs. (

PunkNutrition is not about raw nutrition, but Liz, who trained at the Institute for Integrative Nutrition in New York City, has found an interesting niche — she teaches people how to think about food, shop for food, and eat to support life. I doubt that Liz is a vegetarian, but she is trained in all areas of nutrition (although I, personally, decided against IIN because their curriculum did not have much in the way of raw nutrition, and most of the rest of what they teach I have studied elsewhere).

If you are striving to improve your diet, and wondering about different diet/food options, and how to eat more economically and healthily at the same time, Liz would be your go-to person.